I told you yesterday I would be making Truffles in the Suburbs. If you’ve read an earlier entry on the review of Lindy’s you know what I feel about the Suburbs. However, my sister lives in one of the many that seem to surround our city. So, often I have to make the trek, pack a lunch, fill up with gas, and get a map to make it there… And that’s just to get in the general area. Once, I get to the City of Chaska, It’s a crap shoot on which house it is… I pass by neighborhood’s one through 7 and know I’m getting close yet, I still have to call my sister(partially my fault, I get her house numbers transposed) to ask ” exactly which one is it again?” and then Boom, theres the inevitable house clone farm… block after block. I could pull in and ring door bells for an hour, and still be wrong. So I call again, feeling like a total idiot… She answers… ” It’s the white one, with shrubs out front, you know the paved drive way, there is a SUV parked in it.. We just put up a fence.. ” Still, am wrenching my neck to see which white fence she could be referring to.. Alas, I made it. And we made truffles. They turned out great! And they really are easy to make! Please do keep in mind, I am not a Photographer…..

Suburban Clone Farm

Truffles Galore….

Chocolate Truffles with White chocolate drizzle

Truffles:

Chocolate Truffles with White chocolate drizzle

1 cup whipping cream to 1-1/2 lbs. milk chocolate OR 1 cup whipping cream to 1 lb. dark chocolate
Break up the chocolate into pieces so it will fit into a microwave safe container for heating. Keep a few small chips out to add at the end once the chocolate is melted.
Melt the chocolate in the microwave. Do NOT over heat. You will need to stir it regularly as the good chocolate will retain its shape as it is softening. (See instructions below, although I have never used a thermometer when melting the chocolate)
Scald the whipping cream on the stove while the chocolate is melting.
Once the chocolate is melted add the remaining chips and stir until melted. Transfer mixture into the bowl for your heavy duty mixer.
Add the scalded cream a little at a time while the mixer is on. Mix well.
Add the flavoring oil to taste. Start out adding a little and taste. The Lorann Oils are very concentrated so be careful. The amount to add will depend on the amount of chocolate you are making and your personal preferences.
Mix well until the mixture is very smooth. Cover and refrigerate several hours until mixture is firm.

To prepare for rolling the truffles get some spoons & bowls for the sprinkles. It helps to make a tray for the paper liners before you start rolling with the liners separated. Put on your gloves and scoop a small amount of the chocolate mixture. Roll into a ball. While still soft on the outside from the heat of your hands, place in a bowl of sprinkles and roll around until thoroughly covered. I find a spoon works well to move them in the sprinkles and pour some over the top for complete coverage. Transfer the truffles into the paper liners with the spoon. Place in boxes.
I suggest keeping the truffles in a cool location once they are make. Any extra chocolate can be store in a sealed container in the refrigerator for future use (assuming the family lets it last that long).
This part of the process is fun for a group and is done quickly when everyone helps.
Good luck with the Truffles!!
Bye for now,

Hello,
If you like food. If you like to laugh. If you don’t mind a bit of sarcastic humor… and if you can handle the fact that I’m just learning how to write down recipes for the food that I make ( i’ve never followed recipes), and… if you don’t mind getting a throw in, life story, about something very humorous…. YOU SHOULD SUBSCRIBE TO MY BLOG!!! I’d love to have you as a guest!

I’m always cooking, and I’m always trying new things. I hope you join me on this adventure.. It is fun!!

A dinner is never complete without Dessert. Tonight we enjoyed Homemade Biscuits with Fresh Rhubarb and a cinnamon sugar glaze, compliments of our good Friend Leah.
Biscuits
Brown Sugar
Water
Vanilla
Cinnamon
Homemade biscuits, or you can use the always consistent and delicious store-bought brand.
Flatten each biscuit and place chopped rhubarb in the center. Wrap edges over the top and seal.

Biscuits with Rhubarb and a kiss of brown sugar

Flip over and place sealed side down in a baking pan. Sprinkle with cinnamon, and pour mixture of water, brown sugar and vanilla over the top of the biscuits. Bake at 350 for about 20 minutes or until golden brown. Serve immediately!

These were quite a surprising treat. Light, flakey, buttery pillows of bread, stuffed with semi tart, fresh rhubarb, and the perfect accent of a brown sugar glaze with the added hint of vanilla and just a kiss of cinnamon. Yum!